Food Technology Standards
BS EN ISO 34101-4:2019
Sustainable and traceable cocoa - Requirements for certification schemes...
BS EN ISO 3596:2001, BS 684-2.7:2001
Animal and vegetable fats and oils. Determination of unsaponifiable matter. Method using diethyl ether extraction...
BS EN ISO 3656:2011+A1:2017
Animal and vegetable fats and oils. Determination of ultraviolet absorbance expressed as specific UV extinction...
BS EN ISO 3657:2020
Animal and vegetable fats and oils. Determination of saponification value...
BS EN ISO 3727-1:2002
Butter. Determination of moisture, non-fat solids and fat contents - Determination of moisture content (Reference method...
BS EN ISO 3727-2:2002
Butter. Determination of moisture, non-fat solids and fat contents - Determination of non-fat solids content (Reference ...
BS EN ISO 3727-3:2003
Butter. Determination of moisture, non-fat solids and fat contents - Calculation of fat content...
BS EN ISO 3946:1994
Starches and derived products. Determination of total phosphorus content. Spectrometric method...
BS EN ISO 3960:2017
Animal and vegetable fats and oils. Determination of peroxide value. Iodometric (visual) endpoint determination...
BS EN ISO 5377:1994
Starch hydrolysis products. Determination of reducing power and dextrose equivalent. Lane and Eynon constant titre metho...
BS EN ISO 5378:1994
Starches and derived products. Determination of nitrogen content by the Kjeldahl method. Spectrometric method...
BS EN ISO 5381:1994
Starch hydrolysis products. Determination of water content. Modified Karl Fischer method...
BS EN ISO 5511:1997
Oilseeds. Determination of oil content. Method using continuous-wave low-resolution nuclear magnetic resonance spectrome...